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PREP: 30 Minutes COOK: 30 Minutes

Serves 4-6

Difficulty: Simple

Bring a touch of the Emerald Isle right to your table. The satisfying and warm comfort of meatballs packed with classic Irish seasonings and paired with a rich onion gravy made with Ireland’s most famous brew. Serve over a bed of mashed potatoes or colcannon for the complete meal deal.



  • 1 lb Maui Nui ground venison
  • ¾ cup panko bread crumbs or 1 cup fresh white bread crumbs
  • ½ cup whole milk
  • 1 egg
  • 2 garlic cloves, minced
  • ¼ cup minced fresh flat-leaf parsley, plus 1 Tbsp minced for garnish
  • ¾ tsp dried thyme or 2 tsp fresh thyme leaves
  • ½ tsp grated nutmeg
  • ¾ tsp ground caraway seeds
  • Fine sea salt & freshly ground black pepper
  • 6 oz Irish Cheddar cheese, grated (about 1-1/2 cups)
  • 1 package Maui Nui venison broth or 2 cups low sodium beef broth
  • 1-1/2 cups Guinness stout
  • 1-1/2 Tbsp Worcestershire sauce
  • ½ tsp vinegar (can sub with red wine, sherry, or apple cider)
  • 4 Tbsp butter
  • 1 large onion, chopped
  • 4 Tbsp all-purpose flour
  • 1 Tbsp Dijon mustard
  • 1 Tbsp brown sugar
Step 1:

Preheat the oven to 425F.

Step 2:

To a large mixing bowl add the egg, bread crumbs, milk, ¼ cup minced parsley, garlic, thyme, nutmeg, ground caraway, 1 tsp salt, and ½ tsp freshly ground black pepper. Stir and let sit for 5 minutes.

Step 3:

Next, add the venison and cheese to the bowl.

Step 4:

Using clean hands stir the ingredients thoroughly together, but avoid overmixing. Roll into balls (about 1 heaping Tbsp or size of a golf ball) and place on a lightly oiled baking sheet.

Step 5:

Bake for 10 minutes. Set aside when finished.

Step 6:

Meanwhile, add the butter to a large skillet over medium heat. When melted add the onions and ½ tsp salt. Cook, stirring occasionally, until golden brown.

Step 7:

Then sprinkle flour and stir to incorporate. Cook, stirring often, for 2 minutes. Add the beer, broth, Worcestershire sauce, mustard, and brown sugar; stir to incorporate.

Step 8: Bring just to a boil and lower the heat to maintain a simmer. Cook, stirring occasionally until it thickens slightly and is just shy of perfect gravy consistency.
Step 9:

Then add vinegar and a few grindings of black pepper. Taste and adjust seasonings as necessary.

Step 10:

Add meatballs to the pan and let simmer together for 5 more minutes.

Step 11:

Serve, sprinkled with remaining Tbsp of minced parsley, over mashed potatoes. A pint of Guinness would be appropriate as well. Enjoy!

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